Recipes

Makes about 20 fritters

Ingredients

2 cups flour
½ cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
2 teaspoons cinnamon, freshly grated
1 teaspoon all spice
½ teaspoon black pepper
3 tablespoons brown sugar
2 teaspoons fresh ginger, chopped fine
2 eggs, beaten
½ cup milk
¼ cup *Buffalo Trace Bourboun
2 teaspoons vanilla
2 tablespoons melted butter
2 apples, peeled and chopped small
Bourboun Black Pepper Glaze (recipe follows)

Directions

In a bowl combine all the dry ingredients and mix well. Add the wet ingredients and mix until a chunky batter is created. Place the batter in the refrigerator for approximately 30 minutes. Heat a large pan of oil to a medium-high heat. Remove batter abd using a large spoon, shape dough into fritter size dollops and drop into hot oil. Allow to fry for about 3 minutes per side or until both sides are golden brown. Take out of oil and place on paper towels. Glaze & eat!

Bourboun Black Pepper Glaze

Ingredients

1 cup powdered sugar
Pinch of salt
½ teaspoon cracked black pepper
1 teaspoon cinnamin, freshly grated
¼ teaspoon vanilla
3 tablespoons milk
3 tablespoons *Buffalo Trace Bourboun

Directions

Mix all ingredients together until smooth and creamy. Drizzle over doughnuts!

Ingredients

1 cup powdered sugar
Pinch of salt
½ teaspoon cracked black pepper
1 teaspoon cinnamin, freshly grated
¼ teaspoon vanilla
3 tablespoons milk
3 tablespoons *Buffalo Trace Bourboun

Directions

Mix all ingredients together until smooth and creamy. Drizzle over doughnuts!

Ingredients

1 cup powdered sugar
Pinch of salt
½ teaspoon cracked black pepper
1 teaspoon cinnamon, freshly grated
¼ teaspoon vanilla
¼ cup milk

Directions

Mix all ingredients together until smooth and creamy.  Drizzle over doughnuts!

Makes about 20 small fritters

Ingredients

2 cups flour
½ cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
2  teaspoons cinnamon, freshly grated
1 teaspoon all spice
½ teaspoon black pepper
3 tablespoons brown sugar
2 teaspoons fresh ginger, chopped fine
2 eggs, beaten
¾ cup milk
2 teaspoons vanilla
2 tablespoons melted butter
2 apples, peeled and chopped small
Cinnamon  Black Pepper Powdered Sugar Glaze (recipe follows)

Directions

In bowl combine all the dry ingredients  and mix well.  Add the wet ingredients and mix until a chunky batter is created.  Place the batter in the refrigerator for about 30 minutes.  Heat a large pan of hot oil to a medium high heat.  Drop batter using a large spoon into fitter size dollops.  Frying only a  few at a time.  Allow to fry about 3 minutes per side or until golden brown.  Take out of oil and place on paper towels.  Glaze & eat!

Cinnamon Black Pepper Powdered Sugar Glaze

Ingredients

1 cup powdered sugar
Pinch of salt
½ teaspoon cracked black pepper
1 teaspoon cinnamon, freshly grated
¼ teaspoon vanilla
¼ cup milk

Directions

Mix all ingredients together until smooth and creamy.  Drizzle over doughnuts!

Ingredients

For the cake

½ cup butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
1¹⁄₃ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
²⁄₃ cup milk
3 egg whites

For the fruit glaze

12 ounces apricot or raspberry preserves (or heated jelly may be used instead)
3 tablespoons water

For the icing

9 cups confectioners’ sugar
½ cup water
½ cup light corn syrup
1 teaspoon vanilla extract
½ teaspoon almond extract
Food coloring (optional)

For the garnish

Tiny edible sugar flowers and/or leaves, for decorating tops of petit fours

Directions

For the cake

Preheat oven to 350°F. Place a sheet of parchment in a sheet pan and grease sides. In a large mixing bowl, cream the butter and sugar. Beat in the vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. In a small mixing bowl, beat egg whites until soft peaks form; gently fold into batter. Pour batter into prepared baking pan and bake for 12-15 or until cake is golden. Remove cake from oven and let cool in pan for 10 minutes. Cut cake in half and spread preserve on one side and carefully stack second side on top. Place in fridge for 10 minutes.

For the icing (icing can be colored)

Combine all icing ingredients in the top of a double boiler. Heat over boiling water to lukewarm. Leave on double boiler. Remove cake from fridge. Cut into squares or use cutters for more unique shapes. Add each individual cake to a wire rack with a sheet pan to catch drips and pour warm icing over cakes evenly. Repeat if necessary. Careful not to over ice cakes. Add garnish.

Makes ½ cup

Ingredients

Directions

Combine all ingredients in a small sauce pan, mix and bring to a low simmer for about 5 minutes or until mixture is loose and mixed and herbs are infused. Take off heat and take out dried cherries.

Makes ½ cup

Ingredients

Directions

Combine all ingredients in a small sauce pan and bring to a low simmer for about 5 minutes or until mixture is loose and mixed and herbs are infused.

Makes ½ cup

Ingredients

Directions

Combine all ingredients in a small sauce pan and bring to a low simmer for about 5 minutes or until mixture is loose and mixed and ginger is infused.

INGREDIENTS

¾ cups brown sugar
½ cup (¼ stick) butter
¼ cup heavy whipping cream
½ teaspoon vanilla
Pinch of salt

DIRECTIONS

In a medium sized sauté pan, over medium heat, add ingredients until warm and sugar has dissolved.
Remove from heat and drizzle over pop tarts.

Makes 2 cups

Our obvious choice would be fresh plums, but keeping within the seasonal approach we had to use dried prunes for this glaze. It still makes a bold attempt and to our delight this deep, rich and velvety glaze is surprisingly perfect. The sultryness of this glaze is exceptional and using a brush of rosemary to apply glaze only heightens the overall experience! Excellent with pork as well as with roasted potatoes!

INGREDIENTS

1½ cups dark and deep red wine (Zinfandel, Syrah or Cabernet Franc)
1 cup dried pitted prunes, chopped fine
½ cup sugar
2 tablespoons fresh rosemary leaves
1 clove garlic
2 fresh bay leaves
Salt
Freshly ground pepper

PREPARATION

Place all ingredients in a small sauce pan and cook down until prunes are very soft, about 15 minutes. Remove bay leaves and blend in food processor or blender until smooth.

Makes 2 cups thick glaze

This spicy south-of-the-border glaze or BBQ sauce will turn your Thanksgiving into a spicy zest affair. The sauce can also be used to fl avor mashed potatoes and is excellent outside of Thanksgiving on beef, chicken, fi sh and vegetables!

INGREDIENTS

1 can (12-ounce) of chipotle peppers in adobo sauce
½ cup white onion, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh flat leaf parsley, chopped
¼ cup fresh chives, chopped
Juice of 3 limes and zest of 2
1 or 2 jalapeños, seeded and chopped
Salt
Freshly ground pepper

PREPARATION

Blend all ingredients together in a blender or food processor until smooth. Use as a mopping sauce for your bird!

Makes 1 cup

This glaze can be used on everything from poultry to pork to root vegetables. It can also be eaten on pancakes and waffl es and served with biscuits! This is a versatile glaze or sauce, so simple it almost hurts our heads thinking about how little there is to do!

INGREDIENTS

1 cup maple syrup (good quality)
2 tablespoons fresh ginger, peeled and chopped
2 to 4 fresh sage leaves (optional)

PREPARATION

In a small sauce pan over medium low heat, add maple syrup, ginger and sage leaves (if using) and warm through, infusing the flavors together, about 20 minutes. Take off heat, strain and set aside. To use, dip a brush made of sage leaves into glaze and use to glaze poultry, pork or root vegetables.